Marinate the chicken with part of the teriyaki sauce, just enough to cover all the chicken fillets, leave it for 30 minutes.

Heat a wok with oil, fry the chicken fillets both sides till golden brown in colour, add in the left over sauce used to marinate the chicken, cover and lower the heat, cook until the chicken fillets are cooked. Dish up and cut into pieces.

Heat up some oil in the wok, fry the onion slices till transparent, add in the capsicum, fry till even and finally add in the udon and continue frying. Add in the balance teriyaki sauce and chicken, fry till mix well and dish up to serve.